Mustard Chive Mussels

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Mustard and chives make a sharp, grassy broth that feels very at home in a Belgian mussel pot, especially with fries on the side.

Serves: 4 people

Preparation time: 13 min

Ingredients

• Fresh mussels – 2 kg
• Shallots – 3, finely sliced
• Butter – 35 g
• Dry white wine – 220 ml
• Dijon mustard – 1 tbsp
• Wholegrain mustard – 1 tbsp
• Chives – 4 tbsp, finely sliced
• Black pepper – to taste

Method

STEP 1
Rinse the mussels thoroughly and set them aside. Soften the shallots in the butter for 3 minutes in a large pot until translucent.
STEP 2
Add the white wine and bring it to a boil. Stir the Dijon and wholegrain mustard into the boiling liquid until both are dissolved and the broth looks smooth and slightly thickened.
STEP 3
Add the mussels, cover and steam for 4 to 5 minutes, shaking the pot once or twice during cooking.
STEP 4
When the mussels are open, remove the lid and check that the broth tastes balanced. If needed, add a splash of water if the mustard has made it too intense.
STEP 5
Add the chives and black pepper at the end, stir once and serve right away.